Simple Salmon and Spinach Sandwiches Recipe -
  • READY IN 25 mins

Simple Salmon and Spinach Sandwiches

Recipe by  

"Simple ingredients make a hearty sandwich using canned salmon (pink or sockeye). The spinach helps keep your toast from getting soggy, especially if you make this in the morning to pack for lunch. Refrigerate the sandwiches up to 24 hours."

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Ingredients Edit and Save

Original recipe makes 2 sandwiches Change Servings
  • PREP

    10 mins

    25 mins


  1. Place the salmon and thousand island dressing in a bowl, and mash with a fork to combine. Stir in the green onion, cover, and refrigerate about 15 minutes.
  2. To make the sandwiches, place 5 whole spinach leaves on two toasted slices of bread, covering as much of the slice as possible. Spread half of the salmon mixture on top of each sandwich, and top with 5 more leaves of spinach. Place the remaining slices of toasted bread on top.
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Reviews More Reviews

Feb 17, 2010

I like how easy and delicious this is, not to mention healthy. I don't like thousand island or onions so I altered the recipe by mixing the salmon with light mayo and adding garlic salt. I also used the 100 calorie Orowheat bread, toasted, with the spinach leaves. I ate this yummy sandwich with veggie chips. So good!

Nov 17, 2011

I made this and really didn't like it. I think with mayo it would be good but the salmon with thousand island made it sweet and fishy which I didn't like. However my boyfriend loved his so I guess it's a matter of taste.


5 Ratings

Jul 27, 2010

Super easy and a nice change from tuna salad. I like to add a few more onions.

Jun 16, 2012

We like this alot. I use Fat free Thousand Island dressing and chopped plain onions. I mix the salmon and the onions in my food processor and add enough dressing to let it all stick together. Really tasty!!!


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  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 35.2 g
  • 70%
  • Sodium
  • 987 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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